2 lbs (1 kg) beef striploin, ground

4 large hamburger buns

1/4 cup (60 ml) butter

1/4 lb (115 g) oyster mushrooms, thinly sliced

1/4 cup (60 ml) olive oil

1/4 lb (115 g) Brie de Meaux, cut into 8 slices

1/4 cup (60 ml) aioli or garlic mayonnaise

8 leaves red leaf lettuce (Lollo Rossa)

1/2 cup (125 ml) fresh basil leaves

Truffle oil, to taste

Shape four 4-cm (1 ½-inch) thick patties with the ground meat. Season with salt and pepper. Set aside.

In a skillet, brown the buns on both sides in the butter. Keep warm.

In the same skillet, brown the mushrooms in half the olive oil. Season with salt and pepper. Set aside in a warm bowl.

In the same skillet, grill the patties in the remaining olive oil for 5 to 6 minutes per side or until cooked through. Add oil, if needed. Season with salt and pepper. Before the end of cooking, top with the cheese and let melt.

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